Tamarind Products

Characteristics

Physical  Parameters

Description

Semi free flowing powder

Colour

Brown.

Sieved

40 mesh

Chemical  Parameters

Moisture

10% max

Total Ash on dry basis

7.0% max

Ash insoluble in dil. HCI on dry basis

2% max

Acidity

8 -11 %

Microbiological  Parameters

Total count

10⁵ cfu /g max

Yeast & Moulds

10³ cfu /g max

E-coli

< 3 mpn/g

Salmonella

Absent in 25 gm

Characteristics

Physical & Chemical Parameters

Product Name

Tamarind Paste

Botanical Name

Tamarindus Indica Linn

Appearance

Reddish Brown Viscous Liquid

Flavour

Characteristic of Tamarind

Odour

Fruity Odour of Tamarind

Total Solids

65-67 Brix

Fruity Acid Content as Tartaric Acid

9-16%

PH at 27 Deg. C.

1.20 – 2.80

Hazard Classification

Non Hazardous

Preservative

None

Sweetener

None

Ingredient Statement

Natural 100% Extract of Tamarindus Indica Linn Only

Bostwick Viscosity

4 – 6 cm after 30 seconds at 20 centigrade

Micro Biological Parameters

Total Plate Count

Less than 1000 cfu/g

Yeast & Mould

Less than 10 cfu/g

Coliforms

Absent

E-coli

<3mpn/g

Salmonella

Absent in 25g

Other Parameters

Shelf Life

2 Year

Storage

Normal Conditions

Application

Sauces, Condiments, Seasonings, Fruit Juice Blends, Acidifier, Preservative, Confectionery, Syrups, Health Drink Etc